Never Heard Of A Chocolate Spartak Cake… Well She Will Make You Want To

I am not really too familiar with Russian desserts but now that I found this one I might try to do more research. If their other desserts are as good as this one, I don’t want to be missing out.

Yes, it does take a while to make since you have to bake each individual cake layer. I do not know about you but I do not have 8 round baking pans, so I was only able to do a few at a time. However, besides that, the rest of the preparation was relevantly easy. To tell you the truth, even if it would have taken longer I think I still would have sucked it up and made it. And I am sure after you taste it, you will understand my love for this dessert.


For Chocolate Layers:
1 cup sweetened condensed milk
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 cup dark cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For Frosting:
1 cup sweetened condensed milk
1 cup butter, softened at room temperature
12 ounces whipped cream cheese
1 1/2 cups heavy cream
1 teaspoon vanilla extract
pinch of salt
For Chocolate Ganache:
1/2 cup heavy cream
1 cup dark chocolate melts or chips
toasted hazelnuts, for garnish


Preheat oven to 350F. Prepare 2 or 3 8-inch round cake pans, as well as 8-inch parchment paper rounds. Set aside.
Prepare the chocolate cake dough. In a large bowl or measuring cup, combine the sweetened condensed milk, milk and vanilla extract. Heat in the microwave for 1 1/2 to 2 minutes until very hot, or heat the mixture over a water bath. Meanwhile, measure all the dry ingredients into one bowl: flour, cocoa powder, baking powder and salt.
Gradually begin adding the dry ingredients into the warm milk mixture. Whisk the flour in at first, then as the batter comes together into dough, switch to a spatula. You should have a very soft and slightly sticky dough. Turn dough out onto a floured work surface. With well-floured hands, knead the dough gently until it’s uniform and smooth.
Using a sharp knife, divide the dough evenly into 8 pieces. Work with one piece of dough at a time. Place the dough onto a round of parchment paper. Then using a well-floured rolling pin, roll the dough out into a circle. Use your hands to press it to the edges evenly. Transfer the round into a cake pan. Use a fork to pierce the dough all over to prevent air bubbles while baking.
Bake 2 to 3 cake rounds at a time for about 10 minutes. Remove the cake rounds from the oven and cool on a wire rack. Reuse the parchment paper for the remaining dough.
Prepare the frosting. Make sure to have the butter and cream cheese at room temperature first. Place all of the ingredients into a mixer bowl: sweetened condensed milk, butter, cream cheese, heavy cream, vanilla and salt. Begin by whisking the ingredients on medium speed. Once the ingredients are mixed, turn mixer up to high speed and whisk until frosting is light and fluffy.
Assemble the cake. Spread a generous amount of frosting between each cake layer. Use remaining frosting to frost the top and sides of cake, taking extra care to cover all of the cake layers. Smooth down top and sides with a flat spatula. Place cake into refrigerator for at least 24 hours.
Garnish the cake. Heat the heavy cream until it’s very hot but not boiling! Add the chocolate melts and stir until smooth ganache forms. Allow the ganache to cool slightly before transferring it into a large ziplock bag. Cut off the tip of the bag with kitchen scissors, then drizzle the chocolate down the sides of the cake and smooth over the top. Garnish the top of the cake with chopped toasted hazelnuts and fruit, if desired.
Set cake into refrigerator to allow the ganache to set. This cake is best after setting for 2 days in the refrigerator. Remove the cake from the fridge about 1 hour prior to serving to allow the cake to thaw.

Source: TatyanasEverydayFood